I was looking for a slightly jazzed up rice for a Thai meal and this totally did the trick. Very fragrant and so easy in the rice cooker, but should work on the stovetop as well.
Lemongrass Coconut Rice
Servings
Ingredients
- 2 cups brown Jasmine rice
- 3 stalks lemongrass pounded with the back of a knife
- 1 inch piece fresh ginger
- 3 keffir lime leaves
- 1 cup water
- 1 1/2 cups coconut milk
- 1 teaspoon salt
Instructions
- Wash rice. Put all ingredients in rice cooker and cook following manufacturers setting, mine has a brown rice setting. When rice is done, the leaves and stalks and ginger should be on the top and can easily be removed before fluffing with a fork and serving with a spoon.
- If you don’t have a rice cooker. Bring liquid to a boil with aromatics, add rice, stir, cover pot and bring down to a simmer. Cook for about 30 minutes until water is absorbed and rice is soft, but not mushy.
Never worked with lemon grass before but I like the sound of the coconut rice. Coconut milk is one of our go-to milks at home as we’re dairy free.
I am in the midst of a culinary love affair with rice, and this looks cooling and satisfying. Where can I get keffir limes/leaves? Also lemongrass?
They are very flavorful leaves from a Keffir lime tree. You can find them frozen at many Asian markets, they are used a lot in Thai cooking. If you can’t find it there is no real substitute, but go ahead and use lime zest.
this looks amazing, ive been meaning to try coconut rice…what are kefir lime leaves?